Chemical characterization and oxidative stability of the oils from three morphotypes of <i>Mauritia flexuosa</i> L.f, from the Peruvian Amazon

Abstract

RESUMENCaracterización química y estabilidad oxidativa de los aceites de tres morfotipos de Mauritia flexuosa L.f., de la Amazonia Peruana.Se estudiaron tres morfotipos de aguaje Mauritia flexuosa L. f., clasificados por el color del mesocarpio: "color", "shambo" y "amarillo", recogidos de localidades cercanas a la ciudad de Iquitos-Perú. Del mismo modo a partir del mesocarpio se realizaron los análisis fisicoquímicos, la caracterización de los ácidos grasos por cromatografía gaseosa, la determinación de β-caroteno y α-tocoferol por cromatografía líquida de alta eficiencia (HPLC) fase reversa y normal y la determinación del tiempo de inducción de la oxidación en el equipo de Rancimat. A partir de la semilla se realizaron los análisis centesimales, de minerales y ácidos grasos. Los mesocarpios de aguaje son ricos en ácido oleico (amarillo: 75.63% ± 0.31), β-caroteno (amarillo: 342.42 ug/g ± 0.71) y α-tocoferol (color: 685.81mg/L ± 1.04), y además el morfotipo "color" tiene un tiempo de inducción superior a los otros morfotipos con 6.91 ± 0.01, asimismo en la semilla de aguaje se encuentran cantidades considerables de ω6 (ácido linoleico) en "shambo" con 36.04 ± 0.09%. Los resultados obtenidos nos indican que estos aceites independientemente de la clasificación que se le asigne contienen importantes compuestos químicos que le brindan un altor valor nutricional. Three morphotypes of aguaje Mauritia flexuosa were tested, classified by the color of their mesocarpium: "color", "shambo" and "amarillo", collected from different areas near the city of Iquitos,Peru. Also, physical-chemical analyses of the mesocarpium were performed, such as the characterization of fatty acids by gas chromatography, determination of β-carotene y α -tocopherol by high efficiency liquid chromatography system in normal and reverse phase and the determination of oxidation induction time in the Rancimat apparatus. Proximate, mineral and fatty acid analyses were done on the seeds. The aguaje mesocarpium is rich in oleic oil ("amarillo": 75.63% ± 0.31), β-carotene ("amarillo": 342.42ug/g ± 0.71) and α-tocopherol ("color": 685.81mg/L ± 1.04), plus the morphotype "color" has a superior oxidation induction time compared to other morphotypes with 6.91 ± 0.01. The aguaje seed contains significant amounts of ω6 (linoleic oil) in "shambo" with 36.04 ± 0.09%. The results indicate that these oils, regardless their classification, contain important chemical compounds that give them a special nutritive value. PALABRAS CLAVE: Ácidos grasos -Aguaje -Estabilidad oxidativa -

Buriti of the cerrado of Minas Gerais, Brazil: physical and chemical characterization and content of carotenoids and vitamins

“…However, this content was similar to 1.48 g citric acid.100 g -1 observed by Castro et al (2014) in fruits collected in Brazil. The pulp of buriti presented pH similar to the 3.5 found in the pulp of fruits collected in the Amazon (Vásquez-Dcmín et al, 2010) (Table 1). …”

Chemical characterization and evaluation of antioxidant and antimicrobial properties of the pulp oil of fruits of Mauritia flexuosa L. f.

“…The acidity index obtained in this study (Table No. 2) was relatively higher than those reported in the literature for the oil of this species, with indexes ranging from 2.1 to 4.7 mg KOH/g (Vásquez-Ocmín et al, 2010;Aquino et al, 2012;Lima et al, 2017;). However, it is within the limits allowed by the National Agency of Sanitary Surveillance (ANVISA), with a maximum of 10.0 mg KOH/g (Brasil, 2005).…”

Trade in Palm Products in North-Western South America

“…Mauritia mesocarp oil has high β-carotene, α-tocopherol, and oleic acid contents and resists oxidation, which is highly appreciated by the food and cosmetic industries (Lleras & Coradin, 1988;Santos, 2005;Vásquez-Ocmín et al, 2010). Oil from the seed has a high concentration of ώ6 (linoleic acid), which is known to prevent negative effects of oxidation (Vásquez-Ocmín et al, 2010).…”

“…Oil from the seed has a high concentration of ώ6 (linoleic acid), which is known to prevent negative effects of oxidation (Vásquez-Ocmín et al, 2010). In Bolivia, an experimental plant for palm oil extraction uses 30 kg of Mauritia flexuosa fruits to produce 1 l of buriti oil (Madre Tierra de Amazonia/IPHAE, pers.…”